For many people suffering from the gastrointestinal symptoms, gluten-free may not be the answer. Here is an excellent article on another dietary approach. Please see my previous post HERE.
Read about the dietary guidelines of Brazil – they have an entirely different approach than the U.S. They tell us not only why but how to eat. They are much user-friendly.
Shrimp in U.S. supermarkets are usually not from the U.S. but from many countries including Thailand. If you buy frozen shrimp, be sure to look for the country of origin required to be displayed on the package somewhere. Often it’s hard to find, but keep looking. For more guidance, click HERE.
This article discusses which diet is “best”, an over-debated topic in the nutrition world. The bottom line – there is not one that stands out. But if you look at the secrets of the world’s healthiest cuisines, they do have some common features so simply put forth by Michael Pollan – ” eat food, not too much, mostly plants.”
No big headlines this time around, but if you don’t want to read the 571 page document for the 2015 U. S. Dietary Guidelines, here are some highlights from The Atlantic. The recommendations, though vague, stress moderation and resemble the Mediterranean Diet. Another way to put it: “Eat food, not too much, mostly plants”, so Michael Pollan has it right. Read his Food Rules: An Eater’s Manual. So much more fun.
About a month ago, there was an extensive article in our local Asheville, NC paper about bone broth. According to the article, it was described as a “health tonic” or a “health-giving elixir”. It is rich in collagen and amino acids needed to “strengthen tendons, joints, and ligaments.” And best of all, it only takes 72 hours to make. This article gives a fair assessment of bone broth, its strengths (if any) and its limitations. It probably would do no harm if you want to go to the trouble of making it – but don’t believe the hype.
One of the main keys to an attitude change for healthier diets is to return to our roots of cooking our own food and not relying on the highly processed convenience foods that have invaded our food supply. Use sparingly. See my previous post HERE. For more inspiration, read Cooked: A Natural History of Transformation by Michael Pollan.